Martha Stewart Apple-Butternut Squash Soup

Martha Stewart Apple-Butternut Squash Soup takes 1 hour and just butternut squash, apples and warm spices to make a silky, velvety fall soup. Save this cozy soup for Thanksgiving, holiday dinners or chilly weeknights, because it's an easy make-ahead pot that only gets better with time.

Simmer the squash and apples until they are completely soft, about 30 minutes, before anything goes near the blender. Skip that and the soup turns out gritty instead of silky.

Martha pairs the sweet squash with tart apples and a spice blend of cumin, coriander, ginger and cayenne, so the soup tastes warm and a little bright. Diced apple tossed in lemon juice, jalapeño and sour cream on top then add crunch, heat and tang to every spoonful.

Martha Stewart Apple-Butternut Squash Soup

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

160

kcal

Butternut squash and apples melt into a smooth, creamy puree with a gentle kick from cayenne. A swirl of sour cream and a few crisp apple cubes finish each bowl.

Ingredients

• 1 tablespoon unsalted butter
  

• 1 medium onion, diced
  

• 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
  

• 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
  

• 2 teaspoons coarse salt
  

• 1 1/2 teaspoons ground cumin
  

• 1/2 teaspoon ground coriander
  

• 1/2 teaspoon ground ginger
  

• 1/4 teaspoon cayenne pepper
  

• 1/4 teaspoon freshly ground black pepper
  

• 2 cups homemade or store-bought low-sodium chicken or vegetable stock
  

• 2 1/2 cups water, plus more if needed
  

• 1 jalapeno chile, thinly sliced, for garnish (optional)
  

• Sour cream, for garnish (optional)
  

Directions

• Cook the onion: Melt 1 tablespoon butter in a large saucepan over medium heat, then add the diced onion. Stir it now and then until it starts to soften, about 4 minutes.
• Soften the squash: Add the chopped butternut squash to the onion. Cook, stirring occasionally, until it softens, about 10 minutes.
• Add apples and spices: Stir in 4 chopped apples, 2 teaspoons coarse salt, 1 1/2 teaspoons cumin, 1/2 teaspoon coriander, 1/2 teaspoon ginger, 1/4 teaspoon cayenne and 1/4 teaspoon black pepper. Pour in 2 cups stock and 2 1/2 cups water, just enough to cover everything.
• Simmer the soup: Bring the pot to a boil, then drop the heat to a simmer. Cook for about 30 minutes, until the vegetables are very soft.
• Puree in batches: Blend the soup in batches in a food processor or blender until completely smooth. Work in small amounts so the hot liquid doesn't push the lid off.
• Warm the soup: Pour the puree back into the saucepan and heat it over low. If it feels too thick, thin it with a splash more water.
• Garnish and serve: Ladle the soup into bowls. Top with the diced apple tossed in lemon juice, a few jalapeño slices and a spoonful of sour cream if you like.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Vitamix E310 blender, OXO swivel vegetable peeler. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different squash instead of butternut?

Yes, sugar pumpkin, acorn or honeynut squash all work because they are sweet and creamy too. Keep the same weight and cook them until completely soft before blending.

How long does this soup keep in the fridge or freezer?

Let it cool to room temperature, then store it in airtight containers for up to 3 days in the fridge or up to 3 months in the freezer. Thaw frozen soup in the fridge overnight, then reheat it gently in a saucepan over medium heat for 10 to 15 minutes.

Can I make this soup ahead for Thanksgiving?

It's a great make-ahead soup, since the flavors get better as it sits. Cook it up to 3 days ahead, keep it in the fridge, and warm it on the stove, adding a splash of water if it thickened.

Do I need a blender, or can I use an immersion blender?

An immersion blender works well and lets you puree right in the pot, so there's less to wash. A countertop blender gets the silkiest result, but work in small batches. If you like a chunky soup, you can skip blending altogether.

Why did my butternut squash soup turn out gritty?

Gritty soup almost always means the squash was undercooked. Keep simmering until the squash and apples crush easily against the side of the pot, then blend. Fully tender vegetables give you a creamy, smooth texture every time.